Coconut Pineapple Chili Island Jam

This Coconut Pineapple Chili Island Jam instantly brightens up everything from toast to grilled meats with its sunny tropical flavor and hint of gentle heat. The pineapple brings a burst of sweetness, coconut milk makes it lush and creamy, and just enough chili adds a warm kick without being overwhelming. It is the kind of jam you want to spoon onto everything for a taste of island sunshine.

The first time I made this jam was for a backyard barbecue as a glaze for grilled chicken It was such a hit that everyone asked for jars to take home so now I make a double batch every summer

Ingredients

• Fresh pineapple: I look for fruit that gives a little when pressed and has a sweet tropical aroma at the base because under ripe pineapple will make the jam taste too sharp
• Unsweetened coconut milk: The kind in a can is perfect Make sure to shake it well and select one with no added sugar to keep the flavor balanced
• Granulated sugar: Use white sugar for a clear glossy finish and reliable set
• Apple cider vinegar or white vinegar: I choose apple cider for subtle fruitiness but white vinegar works in a pinch Either way gives brightness and keeps sweetness from taking over
• Red chili peppers: Minced finely These can be as mild or as hot as you like Adjust to your preferred level of heat I love using Fresno or red Thai chilies for their fruity notes
• Fresh lime juice: Just squeezed for the best lift and a bright finish
• Salt: A little brings out all the flavors more intensely
• Crushed red pepper flakes: Optional for extra heat and little flecks of color

Step-by-Step Instructions

Prep the Pineapple:

Finely chop fresh pineapple until you have three cups small pieces for quick cooking and smooth jam

Start the Base:

Combine the chopped pineapple sugar vinegar lime juice and salt in a medium saucepan Stir well to mix everything evenly

Begin Cooking:

Bring mixture to a gentle boil over medium heat Stir constantly until the sugar is dissolved and everything looks glossy

Simmer the Fruit:

Lower the heat to medium low Let it simmer for twenty minutes Stir occasionally The pineapple should soften and start to break down releasing lots of juice The jam is starting to thicken at this point

Add Cream and Heat:

Stir in the coconut milk and the minced red chili peppers Mix well and continue to simmer for fifteen to twenty minutes Stir frequently to keep the bottom from sticking As the mixture cooks it will reduce and take on a thick jammy consistency

Test for Thickness:

When it looks shiny and slides slowly from a spoon it is ready Remember it will thicken more as it cools

Cool and Store:

Remove from the heat and let the jam cool for a bit before transferring it to a clean jar If making in advance let it cool to room temperature before sealing Keeps in the fridge for up to two weeks or process in a water bath for longer shelf life

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My favorite part of making this is scraping the tangy bits of caramelized pineapple from the bottom of the pot My little one always wants to lick the spoon and the smell in the kitchen reminds us of our vacation in Maui When we eat it together it is a five minute escape to paradise

Storage Tips

Keep jam in a tightly sealed jar in the refrigerator for up to two weeks If you want to store it longer process sealed jars in a boiling water bath for ten minutes and keep in a cool dark place If the jam thickens too much after chilling just stir in a teaspoon of hot water before serving

Ingredient Substitutions

If fresh pineapple is not available canned pineapple chunks will work just drain and use in equal measure Swap lime juice for lemon if it is what you have Honey can replace half the sugar for a softer sweetness and a subtle floral note For extra spice swap in habanero or scotch bonnet peppers

Serving Suggestions

This jam is a superstar with cheese boards especially anything sharp or creamy like aged cheddar or goat cheese Try it brushed over grilled shrimp or pork as a finale glaze or layered on a sandwich with roast chicken For breakfast spoon onto warm biscuits drizzle over Greek yogurt or swirl into oatmeal

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Cultural History

Island jams blend local tropical fruits with heat from local chili peppers drawing on the cuisine of places like Jamaica Hawaii and Thailand This combination of sweet rich coconut and punchy chili is found from roadside stands to family kitchens and brings sunshine to cold climates everywhere

Recipe FAQs

→ What dishes pair well with this jam?

This jam complements cheese boards, grilled meats, roasted vegetables, and serves as a spread for toast or croissants.

→ How can I adjust the heat level?

You can control the spiciness by adjusting the amount and type of chili peppers—use more for extra heat or go milder to suit your taste.

→ How should the jam be stored?

Refrigerate in an airtight jar for up to 2 weeks, or process in a water bath for extended shelf life.

→ Can I substitute mango or other fruits?

Yes, adding diced mango gives an extra tropical note. Experiment with your favorite island fruits for new flavor twists.

→ Does this jam suit savory applications?

Absolutely—it pairs well with grilled shrimp, chicken, pork, and sharp cheeses, adding a touch of sweet heat to savory dishes.